Mirchi Vada

Slit the large green chillies lengthwise on one side without cutting through. Carefully remove the seeds using a small spoon to reduce heat. Set aside.

Prepare the potato filling: mash the boiled potatoes until smooth. Add fennel seeds, amchur, red chilli powder, coriander powder, chopped coriander leaves, and salt. Mix well to combine.

Stuff each slit chilli generously with the potato filling, pressing it in firmly. Close the chilli around the filling as much as possible.

Prepare the besan batter: mix besan, turmeric powder, a pinch of red chilli powder, baking soda, and salt in a bowl. Gradually add water, whisking to form a smooth, thick batter that coats the back of a spoon.

Heat oil in a deep kadai over medium-high heat to 170–180°C.

Dip each stuffed chilli into the besan batter, ensuring it is fully coated on all sides.

Gently slide the batter-coated chillies into the hot oil, 2–3 at a time.

Fry for 3–4 minutes, turning occasionally, until the batter is golden and crisp all over.

Remove with a slotted spoon and drain on paper towels.

Serve immediately with green chutney and tamarind chutney.